A combo of velvety smooth brie and Pina Colada goodness that's a mouth-watering tropical treat.
Preheat over to 325 F/ 160 C.
Carefully remove the top rind of the brie. Then cut the brie in half.
Place the bottom of the brie in an oven-proof dish and cover with about 2 tablespoons brown sugar, 2/3 of pineapple, and 1 tablespoon coconut.
Replace the top and sprinkle with the remaining 2 tablespoons brown sugar and pineapple.
Bake 10-15 minutes or until brown sugar is melted.
Meanwhile, toast the remaining 2 tablespoons coconut and pecans.
Sprinkle with toasted coconut and pecans and enjoy!